Ingredients

* 2 lbs beef tri-tip, or sirloin cut into 1 1/2-inch chunks, or pick up a package of pre-cut stew meat

* 2 tbsp cooking oil

* Salt and black pepper

* 3 or 4 carrots, diced

* 1 large onion, diced

* 2 or 3 medium celery sticks, diced

* 4 to 8 garlic cloves, minced (to taste, I like more)

* 8 oz button mushrooms, sliced or quartered

* 2 tbsp butter

* 2 to 3 tbsp all-purpose flour

* 1 cup red wine

* 4 tbsp tomato paste

* 4 tsp Worcestershire sauce

* 4 cups beef broth (Use Better Than bullion! Trust me on this one)

* 2 to 3 tsp Italian herbs blend

* 1 tsp smoked paprika

* 1 tsp sugar

* 4 large potatoes chopped into bite-sized chunks

* 1 cup frozen peas

* 1 tbsp fresh chopped parsley

Instructions:

Prep and Sear the Beef:

1. Cut the beef into 1 1/2-inch chunks. Preheat a large frying pan over medium-high heat and add cooking oil. Once the pan is hot, add the cubed beef—season generously with salt and black pepper. Fry for 7 to 10 minutes until well browned on all sides. Transfer the seared beef into a large soup pot or cauldron. Repeat the process with the remaining beef.

Sauté the Mirepoix:

1. Into the same frying pan, add 1 tbsp cooking oil. Add the diced carrots, celery, and onions. Sauté the mixture over medium heat until the onions are translucent, approximately 4 to 5 minutes. Add the minced garlic and cook for an additional minute. Transfer this mirepoix mixture into the soup pot with the beef. Degalze with a quarter cup of red wine. Pour this mixture into the soup pot.

Cook the Mushrooms:

Stolen novel; please report.

1. In the same frying pan, add butter and allow it to melt. Add the sliced mushrooms and sauté for 4 to 5 minutes until well browned. Season the mushrooms with salt, then sprinkle the all-purpose flour over them. Toss the mushrooms to coat them evenly with the flour, cooking for an additional minute before transferring to the soup pot. The flour should disappear.

Build the Stew:

1. To the soup pot, add the red wine, tomato sauce, Worcestershire sauce, beef broth, Italian herbs blend, and smoked paprika. Season generously with black pepper and about 1 1/2 tsp salt.

2. Cover the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low, add the potatoes, and allow the stew to simmer for 1 to 1 1/2 hours, or until the beef is tender

3. Add fresh or frozen peas to the pot; if using fresh peas, add them 10 minutes later to avoid overcooking.

Final Touches:

1. Continue to simmer the stew until the flavors meld and the ingredients are fully tender.

2. Once the stew is ready, garnish it with fresh chopped parsley and serve.

3. This recipe can easily be modified to be cooked in a slow cooker. I personally make mine in a slow cooker that has a dutch oven for the pot. I would make this in a small cauldron if I had one.

Note: I've been cooking for a long time, and measuring out ingredients isn't my forte. I cook the way I write - by the seat of my pants. When you cook something like this, be sure to taste as you go and modify as needed.